Fabulous Jubilee baking ideas
BY READERS DIGEST
15th May 2022 Recipes
Try out these Platinum Jubilee inspired recipes. They're sure to make you the star of your Jubilee street party
Torta Delizia Al Limone
This cake is a twist on the classic Delizia al Limone, the individual dome-shaped sponge cakes filled and covered with lemon cream that are so popular in pastry shops along the Amalfi Coast. It’s really quite simple to make yet it looks really effective—perfect for a special occasion. For the lemon concentrate, I use my Lemon Concentrate recipe. Otherwise, use lemon extract.
Ingredients
Serves 8
For the sponge
- 5 free-range eggs
- 70g (2½oz) caster sugar
- zest of ½ unwaxed lemon
- 2 tsp Lemon Concentrate or extract
- 70ml (2½fl oz) mild olive oil
- 50g (1¾oz) plain flour
For the cream
- 500ml (18fl oz) double cream
- 250ml (8½fl oz) natural yogurt
- zest of ½ unwaxed lemon
- 3 tsp Lemon Concentrate or extract
- 60g (2¼oz) icing sugar, sifted
For the limoncello syrup
- 2 tsp limoncello
- 2 tsp water
- 1 tsp caster sugar
To decorate
- 1 lemon, sliced thinly into half moons
- fresh mint leaves
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Method
- Preheat the oven to 160°C fan/180°C/gas mark 4 and lightly grease a baking tin, approx. 36 x 36cm (14 x 14in)—or you could use a large Swiss roll tin, a roasting tin or the fat tray from your oven/grill. Line with baking parchment. Separate the eggs into large bowls. Lightly beat the yolks and set aside. Whisk the whites until stiff, then fold in the caster sugar, lemon zest and lemon concentrate.
- Gradually fold in the egg yolks, followed by the oil and then sift in the flour. Pour into the prepared baking tin and bake in the oven for 10–12 minutes until golden. Meanwhile, make the lemon cream. Whip the cream until stiff and combine with the yogurt, lemon zest, lemon concentrate and sift in the icing sugar.
- Remove the sponge from the oven, turn out onto a wire rack and allow to cool before carefully removing the baking parchment. Place on a board or work surface lined with a clean sheet of baking parchment and cut into nine 4cm (1½in) strips—keep the strips together for now.
- Put the ingredients for the syrup in a small saucepan over a medium heat and stir until the sugar dissolves. Remove from the heat and brush the hot liquid all over the strips.
- Once absorbed, spread some of the cream on the first strip and carefully roll it up. Place the roll upright in the centre of a serving plate. Spread cream on the second strip and roll it around the ready-rolled strip on the plate. Continue doing this until you have used up all the strips.
- Cover the whole cake with the remaining cream—you could also put some cream in a piping bag and decorate the cake if you wish. Decorate with lemon slices and fresh mint. Place in the fridge for a couple of hours before serving.
Lemon concentrate
This homemade concentrate is so handy to have for a refreshing drink at anytime. You know what’s in it and, as it’s pure concentrate, you only need a small amount. So when you need refreshing, pour a little into a glass and top up with plain or sparkling water. For anyone with a cold or sore throat, dilute with hot water for a warm soothing drink. You can also make this with oranges, clementines and even grapefruits.
Ingredients
Makes approx. 500ml (18fl oz)
- juice of 6 large lemons (you need 360ml/12¼fl oz juice), passed through a fine sieve
- 440g (15½oz) sugar
- 100ml (3½fl oz) water
Method
Put all the ingredients in a saucepan along with 6 lemon halves and bring to the boil. Allow to boil for 10 minutes, stirring from time to time. Remove from the heat, place the lemon halves in a sieve or ricer and squeeze any juice back into the pan with the rest of the liquid. Discard the lemon halves. Pour the lemon concentrate into sterilized glass bottle/s, leave to cool, then seal tightly. Store in the fridge. Once opened it will last for several weeks.
Extracted from Gennaro Contaldo’s Limoni (Pavilion Books). Image credit to David Loftus.
Jubilee cupcakes
Ingredients
Cupcakes
- 285g butter
- 285g self raising flour
- 285g caster sugar
- 5 eggs
- 2tsp vanilla bean paste
- 2tsp baking powder
Buttercream
- 150g butter
- 500g icing sugar
- 2tsp vanilla bean paste
Decorations
- 1 tube red, white and blue sprinkles
- 20 mini Union Jack flag cupcake toppers
Method
To make these delicious cupcakes, preheat your oven to gas mark 4. Line 2 x 12 hole muffin tin with 20 muffin cases. Using an electric whisk, whisk together the butter and sugar for 2–3 minutes until light and fluffy. Beat in the eggs one at a time, then add the vanilla bean paste and stir well. Add the flour and baking powder to the egg mixture and beat well to combine. Divide the mixture evenly between the muffin cases and bake for 20 minutes until they spring back when touched and a skewer inserted comes out clean. Cool in the muffin tins for 5 minutes, then transfer to a cooling rack to cool completely.
To make the buttercream, beat the butter until soft and creamy then stir in the vanilla bean paste. Gradually sift and beat in the icing sugar. Place the buttercream in a piping bag fitted with a swirl nozzle. Pipe pipettes of icing on each cupcake, then sprinkle the sprinkles on top of each and top with a mini flag before serving.
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Read more: How to plan a Platinum Jubilee street party
Read more: Taste of Home: Prawn curry and rice
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